Food Network Thai Chicken Soup Recipes

THAI CHICKEN VEGETABLE SOUP

Steps:

• 1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
• 2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
• 3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.

THAI CHICKEN AND COCONUT MILK SOUP

Steps:

• Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
• Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.

THAI CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

THAI CHICKEN AND RICE SOUP - KAO TOM GAI

Steps:

• In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
• Marinate chicken in lime juice/salt for about 5 minutes.
• In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
• Cook, stirring for 10 minutes or so.
• In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
• Serve.

THAI CHICKEN SOUP

Steps:

• Place the carcass and all the stock ingredients in a large pan.
• Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so.
• You will need to add a cup of water from time to time, to keep the stock topped up.
• When the hour is up, strain the broth through a fine sieve into a bowl.
• Measure out 150ml of this broth into a pan for the soup.
• The rest can be frozen for another day.
• Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
• Meanwhile, cook the rice noodles according to the directions on the packet.
• Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
• Don't let it come to a boil.
• Serve with some spring onions and crushed peanuts scattered on top.

THAI CHICKEN SOUP

Steps:

• Warm oil in a large saucepan over medium heat.
• Add shallots and cilantro, stirring frequently until softened -2 to 5 minutes.
• Stir in stock, coconut milk and agave and bring to a simmer.
• Pour broth through a fine mesh strainer and discard solids (shallot and cilantro).
• Return broth to saucepan.
• Reduce heat to medium , add mushrooms and broccoli and cook until tender -2 to 3 minutes.
• Add chicken and cook, stirring constantly, until no longer pink -1 to 3 minutes.
• Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup.
• Ladle soup into bowls and garnish with cilantro, chilies and scallions.
• Serve with wedges of lime.

FOOD NETWORK THAI CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

THAI CHICKEN SOUP

Steps:

• .Heat oil in large pan & fry the garlic for 1 minute until lightly golden.
• Add the chicken and spices and stir-fry for a further 3-4minutes.
• Crumble the creamed coconut into the hot chicken stock & stir until dissolved.
• Pour on to the chicken , then add the lemon or lime juice, peanut butter & egg noodles.
• Cover and simmer for about 15 minutes,.
• Add the spring onions & fresh coriander, then season well & cook for a further 5 minutes.
• Serve in warmed bowls can garnish with fried coconut and chilli.

ROASTED VEGETABLES WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 400 degrees.
• Cut vegetables and place in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray. Toss in the garlic and sausages.
• In a small dish combine the oil, mustard and honey. Pour over vegetables and toss to thoroughly coat. Sprinkle with salt and fresh ground pepper. Place in the preheated oven and cook for 30 to 40 minutes or until vegetables stick fork tender. Stir at 15 minutes and then again at 30.
• Serve with corn muffins or cornbread for a delicious meal.